Salad Lyonnaise Recipe
Our version of this classic bistro salad is dressed with a lemony shallot dressing, moreish pieces of fried pancetta and is finished with an irresistible poached Freshlay Farms Golden Yolker®.
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Cooking tools:
- Skillet
- Chef's knife
- Cutting board
- Whisk
- Mixing bowl
- Mason jar
- Saucepan
- Slotted spoon
- Spatula
- Plate
- Oven
Ingredients
- 100g of bacon lardons
- 1 slice of sourdough, thickly-cut, crusts removed and torn into pieces
- 2 Freshlay Farms Golden Yolker® eggs
- 2 handfuls of frisée lettuce
- 2 pickled walnuts, sliced
- 1 tbsp of finely chopped chives
- 1 tsp maple syrup
- 3 tbsp of olive oil
- 2 tbsp of lemon juice
- 1/2 banana shallot, finely diced
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